Garlic confit with thyme from Food & Wine Magazine, March 2011 (page 126) by Michael Psilakis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on August 19, 2020

    I had a large amount of peeled garlic that I needed to rescue after using some for a South Indian pickle. This is quite versatile and leant the most divine smell to the kitchen for days after cooking it. I definitely prefer this to oven roasted garlic.

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